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The Book of Potato Cookery 



The Book of Potato Cookery 

More than one hundred recipes suitable for the 

tables of rich and poor alike, showing how 

to prepare economical and nutricious 

dishes from the "noble tuber" 



By 

MRS. MARY L. WADE 

Author of "The Book of Corn Cookery " 




CHICAGO 

A. C. McCLURG & CO. 

1918 



^* 



Copyright 
A. C. McCLURG & CC. 

1918 



Published November, 1918 



DEC -9 18/8 



W. F. HALL PRINTING COMPANY, pXfOAGO 

■r 0/ 

©CI.A5U8434 



~> 



DEDICATION 



Dedicated to those women patriots who are helping 
win the war, not with blare of trumpets, or in the light 
of publicity, but in their own homes, where by careful 
planning, and with much sacrifice of time and strength, 
they are giving their families varied and nourishing 
food, and at the same time are conserving the precious 
foodstuffs for our soldiers and allies "over there. " 
If this book proves a help to such women, the author 
has accomplished her purpose. 



CONTENTS 



CHAPTER PAGE 

I The Potato: Its Story and Importance ... I 

II Potatoes: Boiled, Mashed, Baked, Fried, etc. . 9 

III Biscuits, Muffins, etc 35 

IV Sweet Potatoes . 45 

V Potatoes with Meat and Fish 51 

VI Soups and Chowders 63 

VII Salads 71 

VIII Puddings and Cakes ., . . 79 



THE POTATO : ITS STORY AND 
IMPORTANCE 



The Book of Potato Cookery 



CHAPTER I 

THE POTATO : ITS STORY AND IMPORTANCE 

There is no plant grown (excepting wheat) so im- 
portant as the potato in the dietary of the nations at 
w r ar. The potato so far surpasses all other tubers and 
roots in importance that its composition and nutritive 
value have been carefully studied both in this country 
and in Europe. It is a native of the elevated tropical 
valleys of Chile, Peru, and Mexico; and was carried 
to Spain from Peru early in the sixteenth century, in- 
troduced into Virginia from Florida by Spanish 
explorers, and into Great Britain from Virginia by 
Sir John Hawkins in 1565. Since that time it has 
become a staple article of food throughout all Europe 
and the Americas, so commonly and universally used 
that it is to be found on the tables of rich and poor 
alike. 

The potato is noteworthy for its extraordinary pro- 
ductiveness, far exceeding that of almost any other 



The Book of Potato Cookery 

food product grown, an equal amount of ground yield- 
ing approximately thirty times greater weight of pota- 
toes than of wheat. It is grown in all parts of the 
United States, but most abundantly in the North 
Atlantic and North Central States. New York, 
Maine, Michigan, and Wisconsin are the greatest po- 
tato states, each producing annually more than twenty 
million bushels. 

FOOD VALUE 

The bulk of the carbohydrates which the potato 
stores for future use is in the form of starch which, of 
course, is insoluble in cold water, and small quantities 
of dextrine sugar, etc., which are soluble. In young 
tubers there is a larger proportion of sugar and less 
starch than when they become mature. When it be- 
gins to sprout part of the starch is converted by a 
ferment into soluble glucose Fat appears in such 
small amounts that it need not be taken into account 
The protein bodies are rather scant. The most im 
portant mineral matters found in potatoes are potas 
and phosphoric acid compounds. As ordinarily pur- 
chased 4.5 pounds of raw potatoes and 1 pound of un- 
cooked rice contain equal weights of each class of 
nutrients and have about the same nutritive value. 



h 



The Book of Potato Cookery 

In the ordinary American dietary, potatoes repre- 
sent 3.9 per cent of the total cost of food, and furnish 
5.3 per cent of the total calories, 4.2 per cent of the 
total protein, and 8.7 per cent of the total phosphorous 
and iron compounds. As phosphorous and iron com- 
pounds are of as much importance in the dietary as 
protein and fuel foods, it is evident that a generous 
supply of nutrients is obtained for a small percentage 
of money expended for potatoes. 

Although the percentage of ash constituents in foods 
is small, the part they play in constructing tissue and 
in keeping the body in good working order is not a 
small one. 

Phosphorous is essential in building tissue and in 
stimulating growth; iron is necessary in the making of 
red blood cells and other tissues. Calcium is needed 
in building bones and teeth. Vegetables furnish iron 
in larger proportions than do most animal foods. In 
the mineral content of potatoes are moderate amounts 
of the necessary compounds of phosphorous and cal- 
cium, a relatively high percentage of iron and a very 
high percentage of the base yielding potassium. 

It is estimated that there are enough basic com- 
pounds in one medium-sized potato to neutralize the 
acids of two average slices of roast beef. If rice 

3 



The Book of Potato Cookery 






should be substituted in such a meal for potatoes, while 
the rice would supply the necessary starch, it would not 
serve to counteract the acids produced by the meat but 
would rather increase them. 

Vitamine is the name given to a property or con- 
stituent of food which is essential to life — and pota- 
toes possess this property. In the refining process 
wheat loses this vitamine property or constituent; 
therefore the potato is especially beneficial in a dietary 
in which white bread is used. 

MARKS OF THE GOOD POTATO 

In point of flavor the early varieties and young pota- 
toes generally are preferable to more mature ones. 
They usually have smoother skins than older ones. 
They are not as mealy and they do not keep as well. 
Late in the season well-developed tubers are safer. 
Very large ones are not desirable because it is harder 
to cook them evenly. Smooth, regularly shaped pota- 
toes with comparatively few eyes are more economical 
than irregular ones which cannot be pared without 
much waste. Tubers old enough to sprout begin to 
develop an acrid taste. Watery potatoes are always 
undesirable because they become soggy in cooking. A 
good, mealy potato should feel firm when pressed in 



The Book of Potato Cookery 

the hand. If cut it should separate crisply under 
the knife and be of even density throughout. When 
potatoes are old and wrinkled they are much im- 
proved by cutting off the ends or by paring and soak- 
ing in cold water for several hours. 

SUGGESTIONS FOR THE PREPARATION AND COOKING OF 

POTATOES 

The proper preparation of potatoes should never 
be considered of secondary importance, even if re- 
garded from a purely hygienic standpoint only. The 
first essential to be observed in order to achieve the 
best results is scrupulous cleanliness. Special care 
should be given potatoes when cooked in their " jack- 
ets." They should be thoroughly scrubbed with a 
small brush and then rinsed. 

Baking and steaming are generally thought to be 
the best ways of cooking potatoes; the latter method 
has the advantage of the economy of fuel, as a potato 
baked in a slow oven is inferior to one properly boiled. 
The method by which they are cooked should be con- 
sidered not only for its effect on the nutrition, but upon 
the pocketbook. 

When potatoes are pared before cooking, the loss 
is estimated at about twenty per cent, as the larger 

5 



The Book of Potato Cookery 

proportion of the protein and mineral matter is in the 
outer layer, and the skin tends to hold back the pro- 
tein, mineral salts and starch. If the skin is removed 
before cooking the waste of total substance is about 
twice as much as when cooked in their skins. It is 
wasteful to pare potatoes long before cooking as they 
must be covered with cold water in order to keep 
them from turning dark. Potatoes pared and soaked 
three or four hours lose about three times as much 
of their mineral matter and seven times as much of 
their protein as those that are pared and put on to 
cook immediately. Therefore the conclusion is that 
it is better not to pare potatoes before cooking, and 
to put them on to cook in boiling water so as to retain 
all their nutritive value. As potatoes are not always 
perfect, the housewife must use discretion as to the 
advisability of removing part, or all of the skin be- 
fore cooking. 

For frying in deep fat, or for salads, a potato high 
in protein and low in starch content is desirable; but 
for baking, mashing, and such purposes, a mealy po- 
tato is preferable. 



POTATOES: BOILED, MASHED, BAKED, 
FRIED, ETC. 



CHAPTER II 

POTATOES: BOILED, MASHED, BAKED, FRIED, ETC. 

Boiled Potatoes 

Select potatoes as nearly the same size as possible. 
If they are to be cooked in their skins scrub them and 
cut a narrow band of skin from each potato. If they 
are to be pared, remove as little as possible of the 
skin with a sharp knife and with the point of the knife 
remove the eyes and any imperfections. Cover with 
boiling water. Boil for fifteen minutes and add one 
tablespoon salt for every dozen potatoes. When they 
can be easily pierced with a fork they are done, which 
will be from twenty to thirty-five minutes according to 
size. Drain off every drop of water. If not to be 
served immediately cover with a clean cloth, but never 
with a tight cover. 



Mashed Potatoes 

"When boiled potatoes are drained, remove skins, mash 
with wire potato masher until free from lumps. Add 

9 



The Book of Potato Cookery 

tablespoon butter for every four potatoes and enough 
hot milk to moisten. No definite amount of milk can be 
given as potatoes vary as to the amount they will 
absorb. Beat light and serve piled lightly in a hot dish. 



Baked Potatoes 

Select potatoes of even size with smooth surface. 
Scrub clean. Put into a hot oven and bake until soft, 
about forty to forty-five minutes. Test to see if they 
are soft by squeezing in a clean holder. If the skin 
breaks easily and they feel soft to the hand they are 
done. Each skin should be broken to allow the steam 
to escape. They should be served at once. 



Potato Saute 

Wash, pare, and cut four potatoes in quarter-inch 
slices. Let stand in cold water one-half hour. Drain. 
Put two tablespoons of oil in frying pan. When hot 
put in potatoes. Cover closely. Set where they will 
cook slowly, and cook fifteen to twenty minutes. Stir 
occasionally. 

10 






The Book of Potato Cookery 

Potatoes a la Maitre d'Hotel 

Cut raw potatoes into cubes or balls with a French 
cutter and boil ten to fifteen minutes in salted water. 
Drain. Cream three tablespoons butter, add one tea- 
spoon lemon juice, one-half teaspoon salt, one-eighth 
teaspoon paprika, two teaspoons chopped parsley. 
Add this to the potatoes and serve. 



French Fried Potatoes 

Wash and pare the potatoes. If small cut them in 
eighths lengthwise; or if large cut in half crosswise, 
then cut in pieces a quarter of an inch lengthwise. Soak 
for one hour in cold water. Drain and wipe dry. Fry 
a few at a time in hot fat until brown. Drain on soft 
paper and sprinkle with salt. 



Hashed Brown Potatoes 

Two cups cold boiled or baked potatoes chopped 
fine. Season with salt and pepper. Put two table- 

ii 



The Book of Potato Cookery 

spoons fat in a frying pan. When hot add the potato 
and press down carefully into the bottom of the pan. 
Cook slowly (if using gas stove put asbestos mat under 
the pan) until potatoes are brown on the bottom. Roll 
over carefully and turn on to a hot platter. Garnish 
with water cress and rings of pimento. 



Baked Hashed Brown Potatoes 

2 large potatoes i tablespoon chopped onion 

i tablespoon butter or mar- I tablespoon minced parsley 

garine I tablespoon flour 

i cup milk I teaspoon salt 

| teaspoon pepper 

Wash and pare the potatoes and cut into dice. Melt 
the butter; blend with it the flour, salt, and pepper. 
Add the milk and stir until it boils. Butter a baking 
dish. Put in a layer of potato. Sprinkle over it half 
of the onion and parsley, then the remainder of the 
potato and onion and parsley. Pour the sauce over it 
and bake in a hot oven for half an hour, or until soft. 
Cover for the first fifteen minutes, then remove cover 
and brown. 

12 






The Book of Potato Cookery 



Potatoes Hashed in Cream 

Two cups cold cooked potatoes, hashed. Season 
with salt and pepper. Put into a saucepan with one cup 
thin cream. Place where it will heat but not brown. 
Cook until cream is all absorbed. Add one teaspoon 
butter. Shake occasionally while cooking. 



Potato Puffs 

i cup cold boiled potato £ cup cheese 

J cup barley flour \ cup butter or margarine 

2 eggs \ teaspoon salt 

\ teaspoon cayenne 

Either grate or rub through a strainer the potato 
(one cupful after grating) and the cheese. Melt the 
butter and when it is bubbling stir the flour in quickly 
and stir over the fire until it cleaves from the side of 
the pan. Remove from the fire. Cool slightly. Add 
the unbeaten eggs one at a time, beating thoroughly 
after each egg is added. Add cheese, potato, salt and 
cayenne, and again beat. 

Drop by spoonfuls on a well buttered pan and bake 
for half an hour in a moderately hot oven. 

13 



The Book of Potato Cookery 

Potato Souffle 

2 cups hot mashed potato ^ cup milk 

i tablespoon butter \ teaspoon salt 

\ teaspoon pepper 2 eggs 

To the mashed potato add all the ingredients except 
the whites of eggs, and beat until light. Cool. Beat 
the whites stiff and dry and fold lightly into the potato. 
Put into a buttered baking dish and bake until puffed 
up and brown. Serve at once in the dish in which it is 
baked. If liked more delicate, omit the yolks. 



Curried Potatoes 

6 cold cooked potatoes (boiled 1 teaspoon salt 

or baked) \ teaspoon pepper 

2 tablespoons butter or mar- 1 scant teaspoon curry powder 

garine -J cup stock or milk 

1 tablespoon chopped onion 1 tablespoon lemon juice 

Melt the butter. Add onion. Cook two or three 
minutes, but do not brown. Add potatoes, salt, pepper 
and curry powder and mix well with the onion. Add 
the stock or milk and lemon juice. Stir gently with a 
fork until all the liquid is absorbed. Serve sprinkled 
with chopped parsley. 



The Book of Potato Cookery 

Potato Scallop 

1 cup cold boiled potato cut 2 tablespoons chopped celery 

into dice I tablespoon chopped onion 

2 tablespoons chopped carrot (add any cooked peas or string 

beans which you may have on hand) 
i cup strained tomato 2 tablespoons butter or mar- 

i tablespoon flour garine 

sifted bread crumbs 

Melt the butter. Cook in it the onion, carrot, and 
celery for two or three minutes. Add the flour. Stir 
until blended. Add the tomato; stir until it boils. 
Grease a baking dish. Sprinkle over with the crumbs. 
Put in the potatoes and other vegetables. Pour the 
sauce over it. Cover with buttered crumbs and bake 
until brown. 

Potato Fricassee 

1 cup cold boiled or baked po- \ teaspoon onion juice 

tato cut into dice I cup milk 

i tablespoon butter or mar- i tablespoon cream 

garine \ teaspoon salt 

2 egg yolks \ teaspoon pepper 

Melt the butter. Add the milk, potato and season- 
ings. Heat slowly. Beat the egg yolks and cream 

15 



The Book of Potato Cookery 

together. Stir into the potato. When thickened re- 
move from the fire at once and pour into a hot serving 
dish. Sprinkle with chopped parsley and serve at once. 



Potatoes with Chives 

4 medium potatoes 2 tablespoons butter or mar- 

\ cup hot milk garine 

2 tablespoons chopped chives 

Wash, pare and boil potatoes. Mash them. Add 
the other ingredients : beat until light. Turn into a but- 
tered baking dish; leave the top rough. Dot over with 
pieces of butter and bake until golden brown in a hot 
oven. 



Potato Hillocks 

2 cups hot mashed potato 2 tablespoons melted butter or 

2 tablespoons hot milk margarine 

i egg \ teaspoon salt 

a few grains of pepper 

Add butter, milk, salt, pepper and beaten egg to the 
potato. Shape into pyramids. Place on a greased pan. 

16 



The Book of Potato Cookery 

Baste with the butter. Brown in a hot oven. Slip oft* 
carefully onto a hot platter. These may be served as a 
garnish around meat or by themselves with cheese 
sauce. If served with cheese sauce it may be used as the 
main dish at dinner or luncheon. 



Potato Omelette 

I medium baked potato ^ teaspoon salt 

J teaspoon lemon juice s \ tablespoon butter or mar- 

3 eggs garine 

\ teaspoon pepper 

Peel the potato and rub through a fine strainer. Add 
the salt, pepper, and lemon juice. Separate the eggs 
and beat both whites and yolks until light. Add the 
yolks to the potato and beat well together. Fold the 
whites in lightly. Put butter in frying pan. When 
bubbling pour in the omelet. Cook slowly until brown, 
about eight or ten minutes. Turn onto a hot platter. 
An omelet is best cooked if placed in the oven for the 
last four or five minutes. If not put in the oven, slip 
an asbestos mat under the pan, reduce the heat, and 
cover the omelet that length of time. 

17 



The Book of Potato Cookery 

Kalecanon 

Chop fine equal quantities of cold cooked potato and 
cabbage. Season highly with salt, mustard and cayenne. 
Put some fat (meat dripping is best) into a frying pan. 
When hot turn in the mixture ; cook slowly without stir- 
ring until heated through. 



■ 



Delmonico Potatoes 

2 cups cold boiled potato, cut 2 tablespoons melted butter 

fine or margarine 

I teaspoon salt | teaspoon pepper 

I cup rich milk 

Butter a shallow baking dish. Put in the seasoned 
potatoes. Pour over the milk and lastly the melted 
butter. Brown in a moderately hot oven. Serve in the 
dish in which they are cooked. 



Potatoes and Onions 

To serve with sausage 

4 potatoes boiled in their skins 2 large onions (slice and let 
(peel while hot and slice stand in salt and water £ 

thin) hour) 

18 



The Book of Potato Cookery 

Melt one tablespoon of ham or bacon fat (or other 
fat will do). Add the onions and cook until slightly 
browned. Add the potato. Mix lightly with a fork. 
Add one-half cup vinegar, one-half teaspoon salt, and 
a few grains of cayenne, and cook five minutes. 



Potato Pie 

2 cups sliced raw potato I onion, sliced 

1 stalk celery, sliced 2 tablespoons butter or mar- 

2 tablespoons tapioca garine 

■| cup milk \ teaspoon salt 

\ cup water 

Melt the butter and cook the onion in it, but do not 
brown. Add the water. Butter a pudding dish and 
put in it the potatoes, celery, salt, onion, and water. 
Sprinkle the tapioca over. Add the milk and cover 
with the following paste : 

1 cup hot mashed potato 4 tablespoons of shortening 

2 teaspoons baking powder enough milk to make a soft 
\ teaspoon salt dough 

I cup corn flour 

Bake one hour in a moderate oven. 

19 



The Book of Potato Cookery 

Franconia Potatoes (Baked with Meat) 

Wash and pare the potatoes and cut into uniform 
size (about one and a half inch cubes). Parboil five 
minutes. Drain. Put into the roasting pan with the 
meat and baste often with the fat from the meat. 
Cook forty minutes. 



Potato Chops 

4 medium potatoes or enough 2 tablespoons green pepper 

to make 2 cupfuls 2 tablespoons carrot 

1 cup hot milk \ tablespoon onion 

3 tablespoons tomato pulp 1 egg yolk 

3 tablespoons sifted crumbs 2 tablespoons sherry, or Ma- 

3 tablespoons butter or mar- deira 

garine \ teaspoon mace 

1 teaspoon salt 1 teaspoon parsley 

cayenne 

Wash, pare, and chop the potatoes fine, and cook in 
the milk until soft (use care that they do not burn). 
When soft add the butter. Put the pepper, carrot, 
onion, and parsley through the food chopper and stir 
into the potato. Cook a few moments stirring con- 

20 



The Book of Potato Cookery 

stantly. Add the tomato pulp, salt, cayenne, mace, and 
wine. Cool. Form into chops. Roll in egg and 
crumbs. Fry in deep fat, or roll in flour and melted fat 
and brown in a hot oven. 

Make the tomato pulp by cooking strained tomato 
until thick. If the wine is objectionable use a table- 
spoon of lemon juice in its place. 







Potato Bouchees 


I 

2 

I 


cupful hot mashed potato 
tablespoons hot milk 
beaten yolk of egg 
tablespoon butter or mar- 


3 tablespoons cheese broken in 
bits 
onion salt 
salt and pepper 




garine 




a few grains of cayenne 



Mix all the ingredients together. Season to taste 
and beat until light. Wash and drain tender cabbage 
leaves or the large outside leaves of lettuce. Put one 
spoonful of the potato mixture in each leaf; wrap the 
leaf around it, and fasten with a wooden toothpick. 
Steam for twenty minutes. Remove the toothpick and 
serve. The above will make eight or nine bouchees. 

21 



The Book of Potato Cookery 

Potatoes with Peanut Butter 

2 cups cold boiled or baked | tablespoon butter or mar- 
potato garine 
| teaspoon salt \ teaspoon pepper 
2 tablespoons peanut butter milk 

yolks 2 hardboiled eggs 

Cut potatoes into dice. Melt butter in saucepan. 
Put the potatoes in. Season with salt and pepper. 
Add the milk, and simmer until most of the milk is 
absorbed. Blend the peanut butter and yolks of eggs 
together and stir into the potato. Serve when hot. 



Potato Balls 

Grate three or four cold boiled potatoes. Cream 
one-third cup butter or margarine and work into it three 
beaten eggs. Blend this with the potato. Add salt 
and pepper. Shape into small balls. Drop into boiling 
water with a little salt in it. Simmer for ten minutes. 
Serve with meat gravy or tomato sauce. 

Tomato Sauce 

1 1 cups strained tomato £ tablespoon onion juice 

2 tablespoons fat i^ tablespoons cornstarch 

£ teaspoon salt i teaspoon pepper 

22 



The Book of Potato Cookery 

Melt the fat. Blend with it the cornstarch and sea- 
sonings. Pour in the tomato and stir until it thickens. 
Simmer for ten minutes. 



Potato Cakes 



medium potatoes 
tablespoons margarine or 

any clarified fat 
teaspoon minced onion 
tablespoons milk 



teaspoon mace 
cayenne 
egg yolks 

tablespoons fine bread 
crumbs 



| teaspoon salt 



After removing skins from either boiled or baked 
potatoes, mash them through a fine strainer. Soak 
the crumbs for five or ten minutes in the milk. Add 
the soaked crumbs, salt, mace, and cayenne, and the 
yolks beaten light. Make into cakes. Dip into melted 
fat and place in a hot oven until brown. Serve with 
cheese sauce. 



i tablespoon butter 
i J tablespoons flour 
\ teaspoon salt 



Cheese Sauce 

i teaspoon paprika 
i cup cheese which has been 
put through the chopper 
i cup milk 

23 



The Book of Potato Cookery 

Melt the butter. Add flour, salt, and paprika. When 
blended add the milk, and stir until it boils. Stir in the 
cheese and cook over water until the cheese is melted 
and smooth. 

Potato Nests with Cheese 

4 medium potatoes I tablespoon butter or mar- 

^ teaspoon salt garine 

2 tablespoons grated cheese a few grains of paprika 

2 tablespoons thin cream 2 egg yolks 

Boil and mash the potatoes. Add the butter, cheese 
and seasonings. Beat the egg yolks with the cream and 
mix with the potato. Make into nests, and place on a 
greased baking tin. Brush over with the beaten white 
of egg and set in the oven to brown. Slip carefully off 
onto a hot platter and fill the centers with hot seasoned 
peas. 

Potato nests are also good filled with creamed 
chicken or fish. 

Potato Cheese Souffle 

2 medium potatoes 3 tablespoons grated cheese 

i tablespoon butter I cup milk 

i tablespoon cream I egg 



The Book of Potato Cookery 

Boil the potatoes in their jackets. When soft re- 
move skins and set away to cool. When cold, grate or 
rub through wire strainer. Add the cheese, butter and 
milk. Beat the egg yolk with the cream and add to 
potato. Beat white of egg light and dry and fold in 
lightly. Pour into a buttered mold and bake one-half 
hour, or steam one hour, tightly covered. Serve at 
once. 

Potato Gruyere 

Allow one potato for each person. Scrub and bake. 
When done open and scrape the inside into a hot bowl. 
Mash. For each potato add one teaspoon butter, two 
teaspoons grated Swiss cheese, salt and pepper to taste, 
and the stiffly beaten white of one egg for every three 
potatoes. Form into heaps on a buttered pan. Brush 
over with beaten yolk of egg diluted with a little milk. 
Brown in a hot oven. 

Potatoes with Cheese Stuffing 

3 large potatoes 2 whites of eggs 

3 tablespoons grated cheese I yolk of egg 

2 tablespoons milk 2 tablespoons butter or mar- 

\ teaspoon salt garine 

I teaspoon chopped parsley \ teaspoon pepper 

25 



The Book of Potato Cookery 

Bake the potatoes. When done cut in halves length- 
wise. Remove the insides to a hot bowl and add to 
them the cheese, milk, butter, salt, pepper, and yolk of 
egg. Beat the whites of eggs stiff and fold in lightly. 
Fill the skins with the mixture, heaping it up. Leave the 
tops rough. Brush them over with yolk of egg diluted 
with one tablespoon milk. Bake in oven until brown. 



Potato Roll 

4 medium potatoes \ teaspoon salt 

yolks 3 eggs \ cup cream 

i teaspoon finely minced on- 2 tablespoons butter or mar- 
ion garine 

Wash, pare, and boil the potatoes and rub through 
sieve. Beat the yolks with the cream and mix with the 
potato. Add the butter and seasonings. Butter a mold 
and sprinkle with bread crumbs. Put in the mixture. 
Set mold in a pan of hot water. Cover with oiled paper 
and bake for fifteen minutes. Remove the paper and 
bake for fifteen minutes longer. Serve with Holland- 
aise Sauce. 

26 



The Book of Potato Cookery 

Hollandaise Sauce 

\ cup butter or margarine \ teaspoon salt 

yolks 2 eggs a few grains cayenne 

juice \ lemon \ cup boiling water 

Cream the butter. Add one egg yolk and beat it 
well into the butter, then the second egg yolk, and when 
well mixed add the salt, cayenne, and boiling water. 
Cook over boiling water, stirring constantly about two 
minutes until like thick cream. Remove from the fire 
at once and turn into dish to serve. 



Philadelphia Potatoes 

new potatoes, enough to make i egg 

about 3 cupfuls I tablespoon cream 

2 tablespoons butter or mar- 2 teaspoons cornstarch 

garine f teaspoon salt 

J cup milk \ teaspoon pepper 

Boil the potatoes and remove the skins. Cut in thin 
slices. Make a sauce with the butter, cornstarch, and 
milk. Season w r ith salt and pepper. Butter a shallow 
dish. Put in half the potato ; add half the sauce, then 
repeat. Beat the egg with the cream and pour over 
the last thing. Bake in a hot oven until egg is set. 

27 



The Book of Potato Cookery 

Kentucky Potatoes 

5 medium potatoes 2 tablespoons butter or mar- 

^ teaspoon white pepper garine 

ij cups milk f teaspoon salt 

Wash, pare, and slice the potatoes. Soak in cold 
water one-half hour. Drain and put into a greased 
baking dish. Season with salt and pepper. Pour over 
the milk and put the butter in bits over the top. Bake 
in a hot oven, about forty-five minutes until soft. Cover 
for the first twenty minutes. 



Norwegian Potatoes 

2 cups raw potato cut into ^ cup chopped raw onion 

dice 2 tablespoons clean fat 

1 cup chopped raw carrot 1 teaspoon salt 

J teaspoon pepper 

Melt the fat. Cook in it the onion and carrot (but 
do not brown them) , for five minutes. Add the potato, 
salt, and pepper. Add enough boiling water to cover. 
Cover and simmer for half an hour. Watch carefully 
that the water does not boil away and the vegetables 
burn. Remove the cover and cook until most of the 
water has evaporated. 

28 



The Book of Potato Cookery 

Scotch Potatoes 

2 cups potato i^ tablespoons cornstarch or 

i^ cups onion rice flour 

i cup milk I \ teaspoons salt 

i tablespoon butter or mar- \ teaspoon pepper 
garine 

Wash, pare, and cut potato and onion in quarter-inch 
slices. Cover with boiling water. Add one teaspoon 
salt and cook ten minutes. Drain. Put into a greased 
baking dish. Make a sauce by melting the butter; 
blend with it the cornstarch or rice flour, one-half tea- 
spoon salt, and pepper. Add the milk and stir until it 
thickens. Pour this over the potatoes and onion. Put 
small pieces of butter over the top and bake thirty to 
forty minutes. 

Swiss Potatoes 

Cut four cold boiled potatoes into thin slices. Break 
into small pieces half. as much cheese as there is. potato. 
Put alternate layers of potatoes and cheese into a well 
buttered baking dish with a layer of potatoes on top. 
Pour one-fourth cup milk over all and dot the top with 
pieces of butter. Bake in a moderate oven until light 
brown. 

29 



The Book of Potato Cookery 






French Potatoes 

Cut cold boiled potatoes into slices one-fourth inch 
thick. Saute in a little butter or margarine. Keep 
slices whole if possible. When brown on both sides add 
more butter and a little chopped parsley, salt, pepper, 
and lemon juice. When hot add a little hot cream, and 
serve. 



Chilian Potatoes 

Mashed potatoes seasoned with salt, butter, tabasco, 
and milk. Press into a brick loaf pan. When cold cut 
into half-inch slices. Roll in flour. Saute in oil. 



Potatoes Mexican Style 

5 medium potatoes | tablespoon parsley 

J cup seeded raisins I teaspoon sugar 

10 olives stuffed with pimen- \ teaspoon salt 

to cayenne 

After scrubbing, paring, and boiling the potatoes rub 
them through a fine strainer. Put raisins, olives, and 
parsley through the meat chopper and add the potato. 

30 



The Book of Potato Cookery 

Add sugar, salt, and a few grains of cayenne. Form 
into an oblong cake and leave the top rough. Put two 
teaspoons of margarine or vegetable oil into a baking 
tin and heat. Put in the cake and bake for fifteen 
minutes or until a golden brown. Take out carefully 
onto a hot platter and serve. 



Potato and Spinach Croquettes 

2 cups hot mashed potato 2 tablespoons butter or mar- 

2 eggs garine 

J cup cooked spinach chopped ^ teaspoon salt 

fine I teaspoon pepper 

Mix all the ingredients together. Cool. Shape into 
croquettes. Roll in egg and crumbs and fry in deep fat, 
or roll in flour and dip in melted fat and cook in a hot 
oven until brown. 



Potato and Nut Croquettes (1) 

I cup mashed potato i| teaspoon salt 

I cup chopped nut meats J teaspoon pepper 

I teaspoon onion juice 2 tablespoons milk 

i teaspoon lemon juice ~i egg 

31 



The Book of Potato Cookery 

Mix potato, meat, onion juice, pepper, salt, anc 
lemon juice together. Beat the egg and add the milk. 
Mix with the potato mixture. Shape, prepare, and cook 
as other croquettes. 



Potato and Nut Croquettes (2) 



I cup mashed potato 

i cup soft bread crumbs 

^ teaspoon salt 

\ teaspoon lemon juice 



1 cup black walnut meats 

2 eggs 

\ teaspoon celery salt 

3 tablespoons milk 



, Mix all the ingredients together, 
quettes and fry. 



Make into cro- 



32 



BISCUITS, MUFFINS, ETC. 



CHAPTER III 

BISCUITS, MUFFINS, ETC. 

Raised Potato Biscuit 

I cup hot mashed potato I teaspoon salt 

3 tablespoons shortening J cup milk 

\ yeast cake dissolved in \ 2\ cups rice flour 

cup warm water enough wheat flour to 

i tablespoon sugar knead 

Add the shortening, salt, sugar, and milk to the 
potato. When cool add the yeast and rice flour. Then 
add enough white flour to make stiff enough to knead. 
Knead well and set in a warm place to rise. When light 
and porous cut down with a knife. Shape into biscuit. 
Put into baking pan. Let rise again and bake for half 
an hour in a moderately hot oven. 

This is also good made into a loaf, and does not need 
as much shortening as when made into biscuit. 



Potato Biscuit (1) 

I cup mashed potato 2 tablespoons shortening 

I cup corn flour i cup wheat flour 

4 teaspoons baking powder I teaspoon salt 

milk enough to make a soft dough 

35 



The Book of Pot ato Cookery 

Sift together the flour, baking powder, and salt. Put 
in shortening with tips of fingers. Add the potato, and 
enough milk to make a soft dough. Turn onto a 
floured board. Roll to half-inch thickness, cut with bis- 
cuit cutter, and bake in a moderately hot oven for half 
an hour. 



Potato Biscuit (2) 

i cup cold mashed potato i tablespoon flour 

which has been left over i tablespoon melted butter 
from a meal. 

^ Turn onto a floured board. Roll to inch thickness. 
Cut with biscuit cutter. Put onto a greased sheet one- 
half inch apart. Bake in a hot oven until brown. Spl 
butter, and serve while hot. 



English Muffins 

i large potato i yea st cake dissolved in £ 

i teaspoon salt cup water 

i \ cups boiling water 

36 



The Book of Potato Cookery 

Wash and pare the potato and boil. When soft rub 
through a sieve. Add the water. When cool add the 
yeast. Beat well, and add two cups of rice flour and 
enough wheat flour to make a stiff dough. Cover and 
let rise until light and porous. Turn onto a board, 
dredged with flour. Divide in pieces. Roll in round 
shape. Let them set on board to rise again until full of 
bubbles. Have the griddle greased and warm. Slip 
the muffins on carefully. When cooked on one side 
turn and cook on the other. Do not have the griddle 
too hot, as they are liable to burn before being thor- 
oughly cooked. When cold split and toast. These may 
be baked in the oven. 

Potato and Corn Muffins 

I cup mashed potato I tablespoon fat 

I cup white corn meal I egg 

I cup hot milk |- teaspoon salt 

2 tablespoons sugar 

Beat the potato, meal, and milk together. Add the 

fat, sugar, and yolk of egg beaten light. Beat until 

light and fold in the white of egg beaten stiff. Drop 

into greased muffin pans. Bake for thirty minutes in a 

I moderately hot oven. 

37 



The Book of Potato Cookery 



Potato, Rye, and Oatmeal Muffins 

I cup mashed potato 2 tablespoons corn syrup 

^ cup fine ground oatmeal -J cup milk 

^ cup rye flour I egg 

I teaspoon baking powder -J teaspoon salt 






Beat the egg light. Add the milk and syrup. Sift 
the salt, baking powder, and flour together, and add 
with the potato and oatmeal to the first mixture. Put 
into greased muffin pans and bake for one-half hour. 



Potato Scones 

I cup mashed potato 3 teaspoons baking powder 

I I cups barley flour 2 tablespoons fat 
I teaspoon salt 1 egg 

milk to moisten 

Sift together flour, salt, and baking powder. Mix 
butter in lightly with tips of fingers. Add the potato 
and the egg beaten light. Enough milk to moisten. 
Divide in two parts and roll each part one inch thick, 
keeping it round. Cut in quarters and bake in a hot 
oven or on a griddle. Turn when brown on one side. 
Serve hot. 

38 



The Book of Potato Cookery 

Scotch Bannocks 

I cup mashed potato i cup fine oatmeal 

J teaspoon soda | teaspoon salt 

i tablespoon corn syrup I tablespoon melted fat 

buttermilk 

Mix together the potato, oatmeal, soda, salt, fat, 
and syrup. Add enough buttermilk to make into a soft 
dough. Form into balls with the hand and then flatten 
until half an inch thick. Cook on the griddle or in a 
moderately hot oven. When done split and spread 
with honey or syrup. 



Potato Noodles 

I cup mashed potato I egg 

^ cup wheat flour \ teaspoon salt 

rice flour 

Add salt and slightly beaten egg to potatoes. Add 
the wheat flour and enough rice flour to knead into a 
stiff dough. Turn onto a floured board. Roll thin. 
Sprinkle with flour and roll like a jelly roll. Cut in 
pieces one-eighth inch thick. Unroll and spread out on 
board to dry for one hour or longer. To be used in 

39 



The Book of Potato Cookery 

soups or cooked in rapidly boiling water twenty to 
thirty minutes and served with meat or with cheese 
sauce. 



Potato Pancakes (1) 

3 medium cold boiled pota- i teaspoon baking powder 

toes I small onion 

2 eggs ^ teaspoon salt 

enough barley flour to mix J teaspoon pepper 
i tablespoon melted fat 

Rub through a strainer or grate the potatoes. Mince 
the onion very fine. Beat the eggs light. Sift one-half 
cup barley flour with the baking powder. Mix 
altogether and add enough barley flour to make stiff 
enough to drop from spoon. Drop by spoonfuls on a 
hot greased griddle. When brown turn and brown on 
other side. 



Potato Pancakes (2) 

4 potatoes 2 eggs 

i tablespoon fine bread | teaspoon salt 



cr 



umbs 



40 



The Book of Potato Cookery 

Pare and grate the potatoes. Separate the eggs. 
Add the yolks with the salt and bread crumbs to th # e 
potato. Beat whites of eggs stiff and fold in lightly. 
Drop by spoonfuls onto a greased griddle. When 
brown on one side turn and brown on other. Do not 
have the griddle too hot. 



Potato Dumplings (1) 

2 or 3 medium potatoes \ teaspoon salt 

J teaspoon mace I tablespoon sifted bread 

I teaspoon beef suet crumbs 

chopped fine or the same I egg 

amount of butter 

Bake the potatoes. Scoop out insides and rub 
through a sieve. There should be one cupful. When 
cold add the other ingredients, and the egg well beaten. 
Flour the hands. Make into balls and drop into boil- 
ing salted water. Simmer for fifteen minutes. 



Potato Dumplings (2) 

1 large cold boiled potato \ teaspoon salt 

2 eggs i teaspoon baking powder 

corn flour 

4i 



The Book of Potato Cookery 

Rub the potato through a wire strainer or grate it. 
Add salt and beaten eggs. Sift one-fourth cup corn 
flour with the baking powder. Stir into the potato mix- 
ture and add enough corn flour to form into balls. 
Roll into balls about one and one-half inches in diam- 
eter. Bake for half an hour or steam for three-quarters 
of an hour. Serve with meat or as a dessert with fruit 
sauce. 



Potato Quenelles 

2 cups hot mashed potato I tablespoon butter 

2 tablespoons cream I teaspoon minced parsley 

\ teaspoon salt \ teaspoon pepper 

2 eggs 2 tablespoons minced ham 

Add butter, parsley, salt, pepper, and ham to the 
potato. Add the yolk of eggs beaten with the cream. 
Add the whites beaten stiff. Shape into oval quenelles 
on a teaspoon with a spatula. Drop into smoking hot 
fat. Drain on soft paper. 



42 



SWEET POTATOES 



CHAPTER IV 

SWEET POTATOES 

Considering both composition and digestibility it 
may be said that the nutritive value of sweet potatoes 
is much the same as that of white potatoes, and that 
they are well fitted to occupy the same place in the diet, 
and furnish a palatable substitute for white potatoes. 
In the North they usually cost more than white pota- 
toes. In the South they are quite as cheap or cheaper 
than white potatoes. 



Baked Sweet Potatoes 

Wash and bake the same as white potatoes. Small 
ones will bake in about one-half hour. 



Boiled Sweet Potatoes 

Wash but do not pare. Put into boiling water and 
cook fifteen to twenty minutes. Remove the skin and 

45 



The Book of Potato Cookery 

put into the oven for ten or fifteen minutes, or until 
soft. Potatoes are much sweeter and drier when 
cooked this way than when boiled until soft. Very 
large potatoes should be boiled longer. 



Browned Sweet Potatoes 

Prepare as above except split in halves after boiling 
and peeling. Put into a baking pan and baste with meat 
drippings. Season with salt. Cook in oven until soft, 
basting every ten minutes. 



Glazed Sweet Potatoes 

Cut cooked sweet potatoes into slices one-half inch 
thick. Spread butter or margarine over the bottom of 
baking dish. Cover with a layer of potatoes spread 
with corn syrup. Dot over with bits of butter. Add 
another layer of potato, corn syrup, and bits of butter. 
Pour one-fourth cup hot water over all. Bake for half 
an hour in a hot oven, or until the potatoes are glazed. 

46 



The Book of Potato Cookery 

§ Fried Sweet Potatoes 

ut cold cooked potatoes into slices and fry brown 
in any clean fat. 



Sweet Potatoes with Apples 

Butter a baking dish. Put in a thick layer of cold 
cooked sweet potatoes cut in thin slices. Cover with 
apples which have been pared, cored and cut in thin 
slices. Pour one-third cup corn syrup over them. Dot 
over with bits of butter and sprinkle on a little salt. 
Bake thirty to forty minutes in a moderately hot oven, 
keeping the potatoes covered during the first fifteen 
minutes. 



Sweet Potatoes with Orange 

Cut cooked sweet potatoes into cubes. Butter a pud- 
ding dish. Put in a layer of potato and two tablespoons 
of corn syrup, and a little of the grated yellow rind of 
orange, a few grains of salt, and a little nutmeg. Dot 
over with bits of butter. Put in another layer of 
potato and add corn syrup, orange rind, salt, nutmeg, 

47 



The Book of Potato Cookery 



- 



and butter, as before. Add juice of two oranges, one 
tablespoon lemon juice, and two tablespoons water 
Bake in moderate oven thirty to forty minutes. 



Sweet Potato Croquettes 

2 cups hot mashed sweet po- | teaspoon salt 

tato -J teaspoon pepper 

3 tablespoons butter i egg beaten slighdy 

If not moist enough add a little hot milk. Shape and 
roll in flour, then in egg diluted with water, then in 
crumbs, and fry in deep fat. Drain on soft paper. 



48 



POTATOES WITH MEAT AND FISH 



CHAPTER V 

POTATOES WITH MEAT AND FISH 
A Complete Meal 

6 potatoes i teaspoon salt 

I pound the cheapest cut of I onion 

lamb or mutton i cup strained tomato 

| teaspoon pepper 

Have a kettle with a close fitting cover. Wash, 
pare, and slice the potatoes. Skin and slice the onion. 
Cut meat into small pieces. Put into the kettle alter- 
nate layers of the meat, potato, onion, and seasonings. 
Begin and finish with the potato. Pour over the 
strained tomato. Put on the cover and tie a dampened 
cloth closely over the top so no steam can escape. This 
can be cooked over water or in the fireless cooker, or in 
a slow oven. Cook three or four hours. After remov- 
ing from the fire let it stand five minutes before remov- 
ing cloth and cover. In cooking this way none of the 
i nutriment is lost. 

5i 



The Book of Potato Cookery 

Giblet Stew 

Wash the giblets and neck and ends of wings. Cover 
with one quart water. Bring quickly to the boiling 
point. Simmer for one hour. Remove the meat from 
the neck and wings and chop with the giblets. Return 
to the kettle and add : 

I cup potato cut into dice i tablespoon chopped onion 

5 fresh mushrooms broken into bits 

Simmer for twenty minutes. Add : 

i teaspoon salt i tablespoon chicken fat 

i tablespoon flour blended J teaspoon pepper 

with 

Stir into the stew and cook for five minutes. Take 
from the fire and add one tablespoon chopped parsley 
and the beaten yolks of two eggs. 



Cottage Pie 

Free remnants of cold cooked meat, which may 
all of one kind or a mixture of several kinds, fror 
gristle, bone, and surplus fat. Season highly witl 

52 



The Book of Potato Cookery 

chopped onion, salt, and pepper. Add chopped olives 
or chopped peppers if liked. 

Cover with mashed potato. Dot the top over with 
pieces of butter. Bake in a hot oven until well browned. 



Pepper Pot 

, i cup cold boiled potato -J can mushrooms; or 

I cup cooked tripe cut in 6 fresh mushrooms 

small pieces I cup cooked chicken cut into 

I ! I tablespoon minced onion dice 

1 teaspoon salt I tablespoon minced parsley 

2 tablespoons butter 2 cups bouillon or stock 
,4 or 5 drops tabasco sauce I tablespoon flour 

i teaspoon paprika a few grains cayenne 

Melt the butter. Add the onion, flour, and stock. 
When smooth add the other ingredients. Simmer for 
fifteen minutes and serve. 



Savory Liver 

1 pound calf's liver I cup water 

2 small onions 2 cups potato 

I teaspoon salt J teaspoon sage 

| teaspoon pepper 

53 



The Book of Potato Cookery 

Have the liver cut in slices, and pour boiling water 
over it. Drain and wipe dry. Cut in pieces about one 
inch square. Slice the potatoes and onions. Grease a 
baking dish. Put in a layer of potatoes, then onion 
and liver and seasonings. Repeat until all is used. 
Pour on the water. Cover with greased paper and 
bake slowly one hour. Remove the paper the last 
quarter of an hour. Serve with apple or other tart 
fruit sauce. 



Liver en Casserole 

i calf's liver J cup stock or water 

J can peas I pint potatoes 

1 cup carrots 2 onions 

2 tablespoons butter or other -§ cup canned mushrooms; or 

clean fat. 4 fresh mushrooms 

1 tablespoon flour 

Cream the butter and flour and spread over the bot- 
tom of casserole. Cut the potato and carrot into dice 
and mince the onion. Put these with the peas and mush- 
rooms in the casserole. Season with salt and pepper, 
and add the stock. Put the liver on top of these. 
Cover and bake in a moderately hot oven one hour. 
Serve in the casserole. 

54 



The Book of Potato Cookery 

Potatoes and Sausage 

Cut large smooth potatoes into halves lengthwise. 
Take out part of the center and fill the cavity with 
sausage meat. Tie halves together tightly with stout 
string. Put into a baking tin and bake in a hot oven 
until potatoes are soft. 



Baked Ham and Potatoes 

I pint cold mashed potato I teaspoon made mustard 

i beaten egg i cup milk 

I cup chopped cooked ham 

Mix together. Put into a greased baking dish. 
Sprinkle the top with grated cheese and bake twenty 
to thirty minutes. 



Potato Casserole 

One quart of hot mashed potato seasoned with milk, 
butter, and salt. Cool and add the beaten yolks of two 
eggs. Make into a wall on a fireproof serving dish. 
Brush over with white of egg and place in oven to 
brown, 

55 



The Book of Potato Cookery 

Cut any cold meat into small pieces and heat in the 
gravy, or for white meat make a white sauce and heat 
the meat in it. Fill the potato casserole with the pre- 
pared meat 

Potato Croustades 

2 cups mashed potato 2 tablespoons butter or mar- 

2 tablespoons milk garine 

flour 2 egg yolks 

^ teaspoon salt 

To the mashed potato add butter, milk, salt, and 
beaten yolks of eggs. Turn on to a well floured board 
and make into a roll three inches thick. Cut off pieces 
one inch thick. Brush over with beaten white of egg. 
With a small cutter mark a lid. Bake in a hot oven 
until brown. Lift off the lid and scoop out part of the 
inside. Fill with creamed meat or fish. 



Stuffing for Roast Goose or Duck (1) 

2 cups mashed potato J teaspoon sage 

i cup sausage meat fried and I cup fine bread crumbs 

broken into bits I tablespoon minced onion 

i beaten egg i teaspoon salt 

a few grains cayenne 

56 



The Book of Potato Cookery 

Stuffing for Roast Goose (2) 

Pare and boil four medium-sized potatoes and one 
onion until soft. Drain and ma^sh. Add one-fourth 
cup milk, one tablespoon dried and crushed sage leaves, 
one and one-half teaspoons salt, one-half teaspoon 
pepper, and one cup soft bread crumbs. 



Fish a la Murphy 

Remove skin, head, and tail from a fish weighing 
four or five pounds. Lay one fillet on a greased fish 
sheet. Sprinkle with salt and brush over with lemon 
juice. Place on this a layer of mashed potato which 
has been well seasoned with salt, pepper, and onion 
juice and a liberal amount of butter. Cover the potato 
with the other fillet. Sprinkle with salt and lemon 
juice and brush over with melted butter. Bake thirty 
to forty minutes in a moderately hot oven. Serve with 
Hollandaise Sauce. 

Haddock, cod, whitefish, or any other light-colored 
fish may be cooked in this way. 

57 



The Book of Potato Cookery 

Scalloped Herring 

3 salt herrings butter or margarine 

6 or 7 cold cooked potatoes cayenne 
2 cups of milk 2 eggs 

Remove skin and bone from fish and cut into inch 
squares. Slice the potatoes. Beat the eggs slightly 
and add the milk. Butter a baking dish. Put in a layer 
of potato, then a layer of fish. Dot over with bits of 
butter and shake on a little cayenne. Then another 
layer of potato, and fish, butter, and cayenne, and lastly 
the potato. Pour over the milk and egg. Cover with 
buttered crumbs and bake thirty to forty minutes. 



Fish and Potato Scallop 

3 cups raw potato cut in cubes i| cups salt cod fish cut in 

i tablespoon chopped onion small pieces 

2 tablespoons butter 2 tablespoons flour 

| teaspoon salt i teaspoon pepper 

I pint milk f cup buttered bread crumbs 

Cook the fish and potato together for ten minutes. 
Drain. Melt the butter; add onion and cook a few 
moments, but do not brown. Add the flour, salt, 
pepper, and milk. Cook three minutes or until smooth. 

58 



The Book of Potato Cookery 

Put the potatoes and fish in a baking dish. Pour over 
the milk sauce, and cover with the buttered crumbs. 
Bake one-half hour in a moderately hot oven. 



Salt Fish Balls 

i^ cups fish i egg 

3 cups potato -J teaspoon pepper 

2 tablespoons milk 

Wash the fish, remove bones and cut into small 
pieces (scissors are best to use in cutting fish). Wash 
and pare the* pototoes and cut in quarters. Put pota- 
toes and fish in a stew pan and cover with boiling 
wafer. Boil until the potatoes are soft, twenty to 
twenty-five minutes. Turn into a colander and drain 
off all the water; return to the kettle and mash and 
beat until light. Add the milk, pepper, and egg well 
beaten. Shape in a large spoon, with a spatula. Fry 
in smoking-hot fat one minute. Drain on soft paper. 



Fish Balls Made of Cooked Fish 
Use the same proportions as given for Salt Fish 
Balls, using cooked fish which has been left over or 
canned fish, Salmon, or Tuna fish are good. 

59 



SOUPS AND CHOWDERS 



CHAPTER VI 

SOUPS AND CHOWDERS 

Cream of Potato Soup 

3 medium potatoes i quart milk 

i onion 2 tablespoons butter or mar- 

I teaspoon celery salt garine 

£ teaspoon pepper i teaspoon salt 

I tablespoon flour 

Wash and pare the potatoes; boil and rub through 
fine strainer. Put milk and onion (minced fine) on to 
cook in double boiler while potatoes are cooking. Melt 
the butter. Blend with it the flour and seasonings and 
stir into the hot milk. Cook five minutes. Pour slowly 
over the potatoes, stirring all the time. Boil up once 
and serve. One beaten egg added just before serving 
but not cooked in it improves it. 



Potato and Onion Soup 

3 medium potatoes 3 onions 

3 small carrots 3 outside stalks of eel 

\ cup celery sliced thin ery 

I slice bread \ cup strained tomato 

63 



The Book of Potato Cookery 



Wash, pare, and slice the potatoes, onions, and car- 
rots. Wash and cut the celery stalks in inch pieces. 

Toast the bread hard and brown, and spread thickly 
with butter or margarine. Put all the above into a 
kettle. Add two quarts boiling water. Simmer for two 
or three hours. Rub through a sieve. Add the sliced 
celery and strained tomato, one teaspoon salt, and one- 
fourth teaspoon pepper. Cook for ten minutes and 
serve. 



Puree of Vegetables 

4 potatoes 2 small carrots 

3 onions 4 tablespoons fat 

sprig of parsley 1 teaspoon sugar 

i| teaspoons flour 1 teaspoon salt 

1 small turnip | teaspoon pepper 

Cut all the vegetables into small pieces. Melt the 
fat. Add the onions, carrots, and parsley. Cook for 
five minutes but do not brown. Stir in the flour. Add 
potato and turnip, two quarts of boiling water, salt, 
pepper, and sugar. Boil for forty-five minutes. Rub 
through a fine strainer. If needed add more salt and 
pepper. 

64 



The Book of Potato Cookery 

Potato Chowder 

4 large potatoes I tablespoon minced parsley 

1 onion i teaspoon salt 

2 inch cube salt pork J teaspoon pepper 

I pint boiling water I tablespoon butter or mar- 

i pint milk garine 

i^ tablespoons flour 

Put the pork through meat chopper. Chop the 
onion. Wash, pare, and cut potatoes into dice. Fry 
the pork. Add the onion and cook until light brown. 
Add potatoes, parsley, salt, pepper, and water. Simmer 
until potatoes are soft. Make a sauce of the butter, 
flour, and milk, and add to the first mixture. Cook for 
five minutes. Add more salt and pepper if needed. 
Serve with crisp crackers. 



Fish Chowder 

I pound fish I tablespoon salt pork cut 

4 potatoes in small pieces; or 

i onion I tablespoon other fat 

1 cup fish stock I cup hot milk 

2 tablespoons rice or corn i teaspoon salt 

flour £ teaspoon pepper 

65 



The Book of Potato Cookery 

Remove skin and bones from fish. Cover the skin 
and bones with cold water and put to cook. Simmer 
for ten or fifteen minutes. 

Pare and cut potatoes into dice. Mince the onion. 

Fry the pork. Remove the scraps. Add the onion 
and cook two or three minutes but do not brown. Add 
the flour. Drain water from bones and if there is not 
a cupful add enough hot water to fill the cup. Add to 
the onion and flour. Add the potato and fish cut into 
inch pieces. Simmer until potatoes are soft. Add the 
hot milk, salt, and pepper. Put two crackers broken 
into quarters in the serving dish. Pour the chowder 
over them and serve. Sprinkle the pork scraps over 
the top. 

Strained tomato may be used in place of the milk. 



Clam Chowder 

I quart sliced raw potato I onion sliced 

i pint clams I teaspoon salt 

\ cup salt pork cut into dice \ teaspoon pepper 

I tablespoon flour i pint hot milk 

Fry the pork. Remove the scraps. Add the 
onion. Fry until a light brown. Add the flour. Put 

66 



The Book of Potato Cookery 

in layers of potatoes and clams. Cover with boiling 
water. Cook until the potatoes are soft (about fifteen 
minutes) . Add the milk and four crackers broken into 
bits. Add more salt and pepper if needed. 

Oyster chowder may be made in the same manner. 



Shrimp Chowder 

1 cup diced cold boiled pota- i tablespoon chopped onion 

to i^ cups milk 

2 tablespoons minced salt -J cup canned shrimps 

pork or butter I tablespoon flour 

salt and pepper 

Fry the pork, or if butter is used, melt it, and 
cook the onion in it for a few moments, but do not 
brown. Add the flour and the milk. Stir until smooth. 
Add the potato and shrimp and salt and pepper to 
taste. Simmer for five or six minutes. Serve with 
crisp crackers. 



67 



SALADS 



CHAPTER VII 

SALADS 

Potato Salad 

Cold boiled potatoes cut in dice. Add one or two 
pimentos chopped fine, and a few drops of onion juice. 
Season with salt and pepper. For two cupfuls. of 
potato add two tablespoons oil and one tablespoon 
vinegar. 

In place of the pimentos two or three cold boiled 
beets may be used and one tablespoon chopped chives 
may be used in place of onion juice. 



Russian Salad 

I cup cold cooked potato cut \ teaspoon salt 
in dice i hard-boiled tgg 

i cup cold cooked carrot cut 6 shrimps broken into bits 
in dice i tablespoon chopped parsley 

| cup cold cooked peas i^ tablespoons vinegar 

3 tablespoons oil J teaspoon paprika 

71 



The Book of Potato Cookery 



Mix the potato, carrot, and peas lightly with the 
oil, vinegar, salt, and paprika. Arrange on a bed of 
lettuce leaves. Mix four tablespoons mayonnaise 
dressing with the parsley and shrimp and spread it on 
the salad. Garnish with the egg cut in slices. 



Hungarian Potato Salad 

cooked potato, 



pint cold 

sliced 

small onion minced fine 
pickled beet cut in dice 
smoked herring cut into 

small pieces 



i cucumber pickle minced 
2 tablespoons minced boiled 

ham 
4 sardines (bones removed) 

cut into small pieces 



Mix lightly with four tablespoons oil, one and one- 
half tablespoons vinegar and one-half teaspoon pa- 
prika. Add salt if needed. 



Serbian Salad 



cold boiled potatoes cut into 

small dice 
or 3 tablespoons cooked 

string beans 
or 3 tablespoons cooked 

peas 



need 



2 tablespoons celery, mince 

fine 
^ cucumber cut into dice 
i small onion minced fine 
2 tomatoes cut into dice 



72 



The Book of Potato Cookery 

Mix well with any good dressing, and serve on a bed 
of water cress. 



Herring Salad (1) 

I cup mashed potato 2 small apples chopped 

\ cup cold cooked meat I cooked beet chopped 

chopped fine I small onion minced fine 

I small herring soaked over night, boned and chopped 

Mix together. Add one-fourth teaspoon pepper, 
two tablespoons vinegar, and four tablespoons sour 
cream. 



Herring Salad (2) 

2 Holland herring, soaked 4 medium boiled potatoes cut 
over night, boned, and in thin slices 

cut in small pieces 1 sour apple pared, cored, and 

2 hard-boiled eggs sliced sliced thin 

Toss up with French dressing and a little thick sour 
cream. 

73 



The Book of Potato Cookery 

Spanish Onion Stuffed with Potato Salad 

Peel the onions. Cut a slice from the top and re- 
move all but the two outside layers. Chop the part 
removed with double the amount of cold boiled potato. 
Mix with French dressing. Fill the onions with this 
mixture and garnish with olives stuffed with pimentos, 
cut in halves lengthwise. 



Potato Salad Dressing 



medium potato boiled and 

mashed 
yolk of raw egg 
tablespoons oil 



2 tablespoons vinegar 
i teaspoon mustard 
i teaspoon salt 
cayenne 



When potato is cold add the egg yolk, mustard, salt, 
and a few grains of cayenne. Add the oil, a little at a 
time, beating constantly, and lastly the vinegar slowly. 



Boiled Salad Dressing 



yolks of 2 eggs 
\ teaspoon mustard 
i teaspoon salt 



few 



\ cup hot vinegar 
2 tablespoons corn 
•J cup sour cream 
grains cayenne 

74 



oil' 



The Book of Potato Cookery 

Beat the yolks slightly, add the seasonings, oil, and 
vinegar. Cook over water until it thickens, stirring 
constantly. When cool, add the cream and beat with 
Dover egg beater. Sweet cream may be used in place 
of sour if preferred. 



75 



PUDDINGS AND CAKES 



CHAPTER VIII 

PUDDINGS AND CAKES 

Potato Pudding 

I cup grated cold potato i pint mflk 

3 eggs beaten light 4 tablespoons sugar 

J teaspoon salt I tablespoon lemon juice 

1 tablespoon melted butter or margarine 

Mix all the ingredients together. Pour into a well 
buttered baking dish and bake for half an hour. 



Potato and Carrot Pudding 

1 cup grated raw potato \ teaspoon mace 

1 cup grated raw carrot 1 cup barley flour 

1 cup seeded raisins -J cup corn flour 

I cup butter or margarine f cup molasses 
1 teaspoon cinnamon 1 teaspoon soda 

i teaspoon cloves 

Steam three hours. 

79 < 



The Book of Potato Cookery 



Minute Pudding 

i cup* potato flour 2 eggs 

\ teaspoon salt -J cup corn syrup 

1 quart milk \ teaspoon salt 

Heat three cups of milk in double boiler. Mix the 
flour and salt with the other cup of milk and stir into 
the hot milk. Stir until it thickens, then cook for ten 
minutes. Beat the eggs slightly; add the corn syrup 
and stir into the hot mixture. - Cook for five minutes 
stirring all the time. Pour into a serving dish and serve 
either hot or cold with cream and sugar. 






Potato Fruit Pudding 



1 cup mashed potato 2 tablespoons baking powder 

1 \ tablespoons butter or but- 1 pint rice flour 

ter substitute \ teaspoon ginger or cinna 

\ teaspoon salt mon 

1 egg milk 

Sift flour, baking powder, salt, and spice together. 
Add the butter, using the tips of fingers to mix with. 
Add the potato and egg beaten light, and enough milk 
to make a soft dough. Put the fruit, which may be 

80 



The Book of Potato Cookery 



cherries, blackberries, blueberries, or sliced peaches 
into a baking dish. Add enough sugar or corn syrup 
to sweeten. Cover with the dough and cut slashes in 
top to allow steam to escape. Either bake for half an 
hour or steam for one hour. Serve with a sweet sauce. 



1 



Orange Dumplings 



1 cup cold mashed potato | teaspoon ginger 
j i cup corn flour I egg 

J i cup wheat flour 3 teaspoons baking powder 

2 tablespoons butter or mar- milk 

garine 

Sift the baking powder, ginger, and corn and wheat 
flour together. Add the potato, butter, and egg beaten 
light, and enough milk to make a stiff dough. Turn 
onto a floured board and roll to half an inch in thick- 
ness. Cut into three inch squares and lay pieces of 
orange on each square. Sprinkle with sugar and draw 
the corners over the orange. Steam for one hour or 
bake for thirty-five minutes. Serve with 

Orange Sauce 

Mix one tablespoon arrowroot with a little cold 
water. Add one cup boiling water and boil for five 

8i 



The Book of Potato Cookery 



minutes. Add the juice of one orange and the grated 
rind of half an orange, one teaspoon lemon juice, and 
one-half cup sugar. Cook for five minutes. Add one 
tablespoon of butter, and serve. 

Cornstarch may be used in place of arrowroot, but 
must be cooked ten to fifteen minutes. 



Fruit Sauce 

J cup sugar i tablespoon butter 

J cup canned or fresh fruit or i cup boiling water 
jelly 2 tablespoons cornstarch 

i tablespoon lemon juice 

If an acid jelly is used the lemon juice may be 
omitted. 

Mix cornstarch with the sugar. Add the boiling 
water and cook for ten minutes. Add the fruit or jelly. 
If canned or fresh fruit is used put through a strainer. 



Short Cake 

I cup hot mashed potato 4 teaspoons baking powder 

1 cup corn flour ^ teaspoon salt 

\ cup milk 4 tablespoons butter or mar- 

1 tablespoon sugar garine 

82 



The Book of Potato Cookery 

Boil one large or two medium potatoes. When soft 
rub through a fine wire strainer. Measure one cupful 
and add the milk. Sift together the corn flour, salt, 
sugar, and baking powder. Rub in the butter with the 
tips of the fingers. Add the potato and put into a well 
greased shallow baking tin. Smooth it over the top 
with a spatula until the pan is covered and the top 
smooth. Bake for half an hour in a moderately hot 
oven. When done split with a heated knife and spread 
with butter and cover with mashed and sweetened ber- 
ries or peaches. 



Sponge Cake 

| cup sugar J teaspoon salt 

^ cup potato flour 2 eggs 

i teaspoon baking powder 4 tablespoons cold water 

1 teaspoon lemon juice 

Beat the yolks, sugar, water, and lemon juice together 
until thick and light. Sift the flour twice, then once 
with the baking powder and salt. Mix lightly with the 
first mixture. Fold in the whites beaten stiff and light. 
Bake twenty-five to thirty minutes in a moderate oven. 

83 



The Book of Potato Cookery 

Chocolate Cake 

2 eggs J cup sugar 

2 tablespoons butter i square chocolate 

2 tablespoons corn syrup -| teaspoon vanilla 

\ cup potato flour i teaspoon baking powder 
a few grains salt 

Melt the chocolate over water. Add the syrup, 
butter, and milk. Beat the eggs and sugar togethei 
until light. Add the salt and vanilla, and combine the 
two mixtures. Beat well. Add the flour and bakin 
powder. Pour into well buttered small cake tins. Bake 
fifteen to twenty minutes. This rule will make a dozen 
small cakes. 

Scotch Drop Cakes 

\ cup mashed potato \ cup honey 

\ cup oatmeal put through the \ cup butter or margarine 

meat chopper i egg 

\ cup rye flour \ teaspoon soda 

milk 

Mix all the ingredients together in order given 
Then add enough milk to make just stiff enough to dror 
from a spoon. Drop by spoonfuls on a buttered sheet 
and bake in a moderately hot oven ten to fifteen 
minutes. 

84 



The Book of Potato Cookery 

Chocolate Nougat Cake 

£ cup potato \ cup grated chocolate 

J cup butter or margarine -J cup blanched and chopped 

^ cup sugar almonds 

■| cup corn syrup 2 eggs 

i cup milk 2 teaspoons baking powder 

i^ cups barley flour a few grains of salt 

3 Either grate or rub through a wire strainer enough 
cold cooked potato to make half a cupful. Cream the 

■utter; add sugar, ^corn syrup, and the beaten yolks of 
'eggs. Beat well. Add the potato. Sift salt and bak- 
ing powder with the flour and add with the chocolate, 
nuts, and milk to the first mixture. Beat the whites of 
eggs until light and stiff and fold in lightly. Bake in 

i buttered cake tin, forty minutes in a moderate oven. 

Dther nuts maybe used if preferred. 



Potato Doughnuts 

j potatoes \ cup barley flour 

.2 tablespoons butter 4 tablespoons corn syrup 

^ cup sugar J teaspoon nutmeg 

2 eggs J teaspoon soda 

J cup sour milk or buttermilk I teaspoon baking powder 
enough wheat flour to roll out 

85 



The Book of Potato Cookery 

Boil and mash the potatoes. Add the butter, sugar, 
corn syrup, and nutmeg. Beat the eggs light and add 
them with the milk. Sift the soda, baking powder, and 
barley flour together. Add enough wheat flour to make 
a soft dough. Flour the board. Pat to half an inch 
thickness ; cut out and fry in deep fat. 



86 



INDEX 



A complete meal, 51 

B 

Baked ham and potatoes, 55 
Baked hashed brown potatoes, 12 
Baked potatoes, 10 
Baked sweet potatoes, 45 
Bails 

Fish, made of cooked fish, 59 

Potato, 22 

Salt fish, 59 
Biscuit 

Potato (1), 35 

Potato (2), 36 

Raised potato, 35 
Boiled potatoes, 9 
Boiled salad dressing, 74 
Boiled sweet potatoes, 45 
Bouchees, Potato, 21 
Browned sweet potatoes, 46 



Cake 

Chocolate, 84 

Chocolate nougat, 85 

Short, 82 

Sponge, 83 
Cakes 

Potato, 23 

Scotch drop, 84 



Casserole, Potato, 55 
Casserole, Liver en, 54 
Cheese sauce, 23 
Cheese souffle, Potato, 24 
Chilian potatoes, 30 
Chocolate cake, 84 
Chocolate nougat cake, 85 
Chops, Potato, 20 
Chowder 

Clam, 67 

Fish, 66 

Potato, 65 

Shrimp, 68 
Clam Chowder, 67 
Complete meal, A, 51 
Cottage pie, 52 
Cream of potato soup, 63 
Croquettes 

Potato and nut (1), 31 

Potato and nut (2), 32 

Potato and spinach, 31 

Sweet potato, 48 
Croustades, Potato, 56 
Curried potatoes, 14 

D 

Delmonica potatoes, 18 
Doughnuts, Potato, 85 
Dumplings 

Orange, 81 

Potato (1), 41 

Potato (a), 41 



87 



Index 



English muffins, 36 



Liver en casserole, 54. 
Savory, 53 



Fish 

A la Murphy, 57 

And potato scallop, 58 

Balls made of cooked fish, 59 

Balls, Salt, 59 

Chowder, 66 
Franconia potatoes, (Baked with 

meat), 20 
French potatoes, 30 
French fried potatoes, 11 
Fricassee, Potato, 15 
Fried sweet potatoes, 47 
Fruit sauce, 82 



Giblet stew, 52 
Glazed sweet potatoes, 

H 



46 



Hashed brown potatoes, 11 
Herring salad (1), 73 
Herring salad (2), 73 
Herring, Scalloped, 58 
Hollandaise sauce, 27 
Hungarian potato salad, 72 

K 

Kalecanon, 18 
Kentucky potatoes, 28 



M 

Mashed potatoes, 9 
Minute pudding, 80 
Muffins 

English, 36 

Potato and corn, 37 

Potato, rye and oatmeal, 38 

N 

Noodles, Potato, 39 
Norwegian potatoes, 28 

O 

Omelette, Potato, 17 
Onion soup, Potato and, 63 
Onions, Potatoes and, 18 
Orange dumplings, 81 
Orange sauce, 81 



Pancakes 

Potato (1), 40 
Potato (2), 40 

Pepper pot, 53 

Philadelphia potatoes, 27 

Pie, Cottage 52 
Potato, 19 

Potato 

And carrot pudding, 79 

And corn muffins, 37 

And nut croquettes (1), 31 



88 



Index 



And nut croquettes (2), 32 

And onion soup, 63 

And spinach croquettes, 31 

Balls, 22 

Biscuit (1), 35 

Biscuit (2), 36 

Bouchees, 21 

Cakes, 23 

Casserole, 55 

Cheese souffle, 24 

Chops, 20 

Chowder, 65 

Croustades, 56 

Doughnuts, 85 

Dumplings (1), 41 

Dumplings (2), 41 

Fricassee, 15 

Fruit pudding, 80 

Gruyere, 25 

Hillocks, 16 

Nests with cheese, 24 

Noodles, 39 

Omelette, 17 

Pancakes (1), 40 

Pancakes (2), 40 

Pie, 19 

Pudding, 79 

Puffs, 13 

Quenelles, 42 

Roll, 26 

Rye and oatmeal muffins, 38 

Salad, 71 

Salad dressing, 74 

Salad, Hungarian, 72 

Saute, 10 

Scallop, 15 

Scones, 38 

Souffle, 14 

Soup, Cream of, 63 



Potatoes 

A la Maitre d'Hotel, 11 

And onions (To serve with 
sausage), 18 

And sausage, 55 

Baked, 10 

Baked ham and, 55 

Baked hashed brown, 12 

Boiled, 9 

Chilian 30 

Curried, 14 

Delmonica, 18 

Franconia (Baked with meat), 
20 

French, 30 

French fried, 11 

Hashed brown, 11 

Hashed in cream, 13 

Kentucky, 28 

Mashed, 9 

Mexican style, 30 

Norwegian, 28 

Philadelphia, 27 

Scotch, 29 

Sweet, 45 

Swiss, 29 

With cheese stuffing, 25 

With chives, 16 

With peanut butter, 22 
Pudding 

Minute, 80 

Potato, 79 

Potato and carrot, 79 

Potato fruit, 80 
Puffs, Potato, 13 
Puree of vegetables, 64 

Q 

Quenelles, Potato, 42 



89 



Index 



Raised potato biscuit, 35 
Roll, Potato, 26 
Russian salad, 71 



Salad 

Dressing, Boiled, 74 

Dressing, Potato, 74 

Herring (1), 73 

Herring (2), 73 

Potato, 71 

Russian, 71 

Serbian, 72 

Spanish onion stuffed with po- 
tato, 74 
Salt fish balls, 59 
Sauce 

Cheese, 23 

Fruit, 82 

Hollandaise, 27 

Orange, 81 

Tomato, 22 
Sausage, Potatoes and, 55 
Sauted potatoes, 10 
Savory liver, 53 
Scallop, Potato, 15 
Scalloped herring, 58 
Scones, Potato, 38 
Scotch bannocks, 39 



Scotch drop cakes, 84 
Scotch potatoes, 29 
Serbian salad, 72 
Short cake, 82 
Shrimp chowder, 68 
Souffle, Potato, 14 
Spanish onion stuffed with po- 
tato salad, 74 
Sponge cake, 83 
Stew, Giblet, 52 
Stuffing for roast goose or duck 

(1), 56 
Stuffing for roast goose (2), 57 
Sweet potato croquettes, 48 
Sweet potatoes, 45 

Baked, 45 

Boiled, 45 

Browned, 46 

Fried, 47 

Glazed, 46 

With apples, 47 

With orange, 47 
Swiss potatoes, 29 



Tomato sauce, 22 

V 

Vegetables, Puree of, 64 






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